Amidst the stove tops of the Pedraza brothers there is great respect for classic cuisine while also installing a modern twist on each plate. Their recipes has no trick, they just insist on doing it with pleasure and enjoyment, and a little finesse, as they say. The Chef’s smile reflects on their plate displaying that these two chefs have been frankly pleased with their work.
José Vicente defines his cuisine as traditional and from the mountains, bringing us that a plate that is a reflection of the Sierra of Huelva. The chef’s has rescued this recipe from wise grandmothers and the final result shows that good work does not conflict with the usual flavors.
Chocolate has become one of the most widespread culinary pleasures in the world. Chef Nicolas Martinez presents a dessert that combines two types of chocolate and a good dash of extra virgin olive oil, seeing it alone will unleash the wildest temptation.
Angel Leon is a sea lover and that passion with the smell of sea salt flowing daily in his kitchen. His recipe is a seafood dish with all the innovation of “the charcoal roasted olives”, which improves the sensory characteristics of the products.
It couldn’t be any other way if you’re the master chef Joaquin Mota, a resident of Zahara de los Atunes (Cádiz). First the recipe needs a good ‘contarmormo’ tuna trap. The contramormo is the small piece of meat located above the side and below the back where the meta is fine textured and delicate.
Sashimi is a Japanese delicacy that consists mainly of seafood or shellfish, chopped ever so finely. Chef Kisko García adds to his eastern inspiration the white shrimp of Huelva, a dish typical of the coast of Huelva which makes this dish 100% Andalusian.